GRILLED MELON AND PROSCIUTTO PASTA SALAD

Grilled Melon and Prosciutto Pasta Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon Dijon mustard
1/4 cup champagne vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh tarragon
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
4 ounces sliced prosciutto, cut into thin strips
1/2 cantaloupe, rind removed, cut into wedges
1 pound farfalle pasta, cooked and cooled
1 cup pitted Castelvetrano olives, halved

Steps:

For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.
For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.
Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.
Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.